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Stuffed Jamaican-Style Collard Greens

Upfront, I apologize for the lack-off pictures. I made this on a whim, and did not realize how great they were gonna be. At least I took this one! So these stuffed and rolled bad boys are pretty incredible. I had never cooked collard greens, so this was a great way to break into the collards world. They are pretty bitter, but I really enjoyed them – especially with the sweetness of this dish to balance it out.

The Recipe

Oven: 350 F
Cook Time: 45 minutes

For rolls:

Collard greens – 6 large leaves, washed and prepped (here’s a helpful video – just do not chop them up at end!)

1 cup wild rice, cooked according to package

1 mango, diced

1/2 cup pineapple, diced

1 red pepper, diced

1 red onion, diced

Chili powder

Salt and pepper, to taste

For sauce [not pictured]:

1 can diced tomatoes

1 cloves garlic, minced

2 tbs pineapple juice

2 tbs lemon juice

1 tsp agave

Dash of cinnamon and nutmeg

Salt and pepper, to taste

To make:

Preheat oven to 350 F.

Over medium heat in large pan, cook onion, red pepper, and pineapple with a bit of olive oil or cooking spray (about 5-10 min).

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